Batter Up and Fry: Tailgating Treats. “Hot Buttered Rum”
Itâ€™s cold out there. “Donâ€™t want to step out of your house for fear of your nose falling off” cold. So I am choosing to stay bundled up indoors whenever possible.
A special treat to keep you warm as you are cuddled up on the couch this week is a steaming mug of Hot Buttered Rum. The boiling water poured into the cup keeps those fingers from getting tingly and numb and the rich, butter-filled booze warms you from the inside out (and a few extra pounds are a good thing when it’s this chilly, right??).
I think it is very important to use a dark rum in this recipe as it lends a spiced depth that you wonâ€™t get from the clear stuff. Â A good bourbon or scotch would probably do in a pinch as well. And if you really need to keep it booze-free,Â I’veÂ offered an alternative using a chai tea bag.
Hot Buttered Rum
For the butter mix:
1 stick butter, at room temperature
1 1/2 c. dark brown sugar
1 t. ground cinnamon
1/4 t. ground nutmeg
1/8 t. allspice
1 t. vanilla extract
For 1 mug of hot buttered rum:
2 TB butter mix
2 oz. dark rum (such as Zacapa)
1/2 c. boiling water
Cream the butter and the brown sugar together in a small bowl. Add in the cinnamon, nutmeg, allspice and vanilla extract. Pour the mixture out onto a large sheet of parchment paper or plastic wrap and roll it into a 1 1/2″ thick log. Place in the refrigerator for up to a week or the freezer for a month.
To make the drink, place 2 TB of the butter mix into a mug. Top with the rum and boiling water and stir until the butter is melted. Enjoy immediately.
To make a virgin version: brew a strong cup of a dark chai tea in 3/4 c. boiling water. Pour this over 2 TB of the butter mixture.
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